Bioavailability enhancement of poorly water soluble active pharmaceutical ingredients (API) is key for improving existing therapies and allowing for formulation of certain new chemical entities. The rate limiting step for absorption of these APIs is dependent on the dissolution rate and the APIs apparent solubility. Particle engineering processes such as evaporative precipitation into aqueous solution (EPAS) and spray freezing into liquid (SFL) were developed to enhance API dissolution and bioavailbality through the production of amorphous and nanoparticulate API. The morphology, primary API domain size and miscibility of particles produced by EPAS and SFL were investigated by several complementary and novel techniques. It was found that the SFL composition displayed amorphous character, a primary danazol particle size of 30 nm and was consistent with a solid solution. The EPAS composition was mostly amorphous with slight crystallinity, a primary danazol particle size of 500 nm and was consistent with a solid dispersion. The ability of the nanoparticulate and amorphous particles to supersaturate dispersions and how this impacts oral bioavailability was tested through in vitro and in vivo models. Through the use of a testing method for supersaturation, it was found that EPAS and SFL compositions achieve higher apparent solubilities when compared to the physical mixture and commercial Danocrine® capsules. This improvement in solubility allowed for more danazol to be available for absorption in vivo. Pulmonary delivery of SFL nanoparticulate itraconazole was evaluated for pharmacokinetic parameters and steady state trough levels compared to oral delivery of an SFL oral composition and the commercial product. Inhalation of ITZ compositions is an effective method of antifungal therapy for the treatment and prophylaxis of invasive fungal infections. High and sustained lung tissue concentrations are achieved via inhalation of an amorphous ITZ pulmonary composition while maintaining serum levels which are above the minimum lethal concentration for A. fumigatus. Histology, macrophage uptake and IL-12 induction was evaluated for aerosolized amorphous ITZ nanoparticles. Pulmonary administration of amorphous ITZ nanoparticles or excipient placebo does not cause inflammation or changes in alveolar and airway histology. Uptake of ITZ by alveolar and airway macrophages occurs following inhalation of an amorphous ITZ composition. / text

No description available.

In support of food manufacturers, food ingredient industry plays an upstream role in the value chain of food industry; thus, the development of whole food industry highly influents the food ingredient industry. Regional economy, globalization as well as the fast moving consumer tendency force domestic food ingredient industry to confront with significant challenges. This study provides observation of current development of food ingredient industry in Taiwan and probes into the interaction of environment, resource, and the formation of cooperate competition strategy. The study reveals that among food ingredient industries in Taiwan: (1) A generally sharing cognitions of environment: 1. Mature market; intensified competition between food material enterprises. 2. Small domestic economic scale is detrimental to expansion of the industry. 3. China (East Asia) market strikes Taiwan enterprise strategy. 4. Long term partnership within supply chain is the highest precedent among the cooperate strategy. 5. Treaty of commerce and navigation between Taiwan and China has greatest impact among all environmental factors to food ingredient industries. (2) Resource utilization in enterprises: 1. Stable partnership within supply chain is the essential enterprise resource. 2. Human resource is an important company asset. 3. Diversity of customer structure affects resource allocation of an enterprise. 4. Taiwanese customer¡¦s demand emphasizes on speed, quality and service. 5. Strategic alliances are not common to be applied for food ingredient industry in Taiwan, nor are patent and intellectual property rights. (3)Adopting strategy 1. From the standpoint of Porter's generic strategies, a majority of enterprises adopt the differentiation strategy under the influence of mature, small-sized markets, and the fierce variation of customer demands. 2. Based on Aaker¡¦s opinions, the enterprise with higher degree of resource tend toward the market exploitation as well as multilevel and vertical integrated tactics. In another sense, the companies with less enterprise resource incline to the approaches concerning about production exploitation and market infiltration.

Made available in DSpace on 2014-06-11T19:23:46Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-07-01Bitstream added on 2014-06-13T19:50:56Z : No. of bitstreams: 1 tortola_l_me_jabo.pdf: 311154 bytes, checksum: 539dc72b4296de7a2e76326a8c6c377d (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Farelo de soja (FS) foi avaliado como substituto protéico da farinha de vísceras de frango (FVF) em rações extrusadas para cães, bem como a ação de enzimas exógenas sobre a digestibilidade dos nutrientes, formação de produtos de fermentação intestinal, composição da microbiota das fezes e resposta pós-prandiais de ureia. Duas formulações isonutritivas foram usadas em dois ensaios: FVF (28,9% de FVF, casca de soja como fonte de fibra) e dieta a base de FS (29,9% de FS). No experimento A, a dieta FS foi desdobrada em três dietas: FS-0, sem adição de enzimas; FS-1, 7.500U/kg de protease e 45U/kg de celulase; FS-2, 15.000U/kg de protease e 90U/kg de celulase, ambas adicionadas por cobertura após a extrusão. No experimento B, a dieta FS foi desdobrada em três dietas: FS-0, FS-1,140U/kg de protease, 8U/kg de celulase, 800U/kg de pectinase, 60U/kg de fitase, 40U/kg de betaglucanase e 20U/kg de xilanase; FS-2, 700U/kg de protease, 40U/kg de celulase, 4000U/kg de pectinase, 300U/kg de fitase, 200U/kg de betaglucanase e 100U/kg de xilanase, ambas adicionadas por cobertura após a extrusão. Cada experimento seguiu um delineamento em blocos com dois blocos de 12 cães beagle sadios e seis cães por dieta. Os dados foram submetidos à análise de variância e as médias comparadoas por contrastes ortogonais e polinomiais (p<0,05). Em ambos os experimentos, a digestibilidade dos nutrientes e a energia metabolizável não diferiram entre as dietas (p>0,05). O uso de FS resultou em aumento da umidade fecal e da produção fecal (p<0,05). Altas concentrações de acetato, propionato e lactato e menor quantidade de amônia foram encontrados nas fezes de cães alimentados com FS (p<0,05). No experimento B, a adição de enzimas aumentou a concentração fecal de acetato, propionato e AGCC totais (p<0,05)... / Soybean meal (SBM) was evaluated as a protein substitute of poultry byproduct meal (PM) in extruded dog foods, as well the effects of exogenous enzymes supplementation on nutrient digestibility, fermentation end products formation, fecal microbiota composition and postprandial urea response. Two kibble isonutritive diets were used in two trials: PM based diet (28,9% of PM; soybean hulls as a fiber source); SBM based diet (29,9% of SBM). On experiment 1, the SBM diet was unfolded into three diets: SBM-0, without enzyme addition; SBM-1, covered after extrusion with 7,500Uprotease/kg and 45Ucelulase/kg; SBM-2, covered with 15,000Uprotease/kg and 90Ucelulase/kg. On experiment 2, the SBM diet was unfolded into three diets: SBM-0; SBM-1, covered with 140Uprotease/kg; 8Ucellulase/kg, 800Upectinase/kg, 60Uphytase/kg, 40Ubetaglucanase/kg and 20Uxylanase/kg; SMB-2, covered with 700Uprotease/kg, 40Ucellulase/kg, 4000Upectinase/kg, 300Uphytase/kg, 200U betaglucanase/kg and 100Uxylanase/kg. Each experiment followed a block design with two blocks of 12 health beagles, and 6 dogs per diet. Data was submitted to analysis of variance and means compared by orthogonal and polynomial contrasts (P<0.05). In both experiments, digestibility of nutrients and metabolizable energy did not differ between diets (P>0.05). The use of SBM resulted in increased faecal moisture and faecal production (P<0.05). High concentration of propionate, acetate and lactate, and lower amounts of ammonia were found in the feces of dogs fed SBM (P<0.05). In experiment 2 the addition of enzymes increased fecal concentration of propionate, acetate and total SCFA (P<0.05). Postprandial urea pick response and area under the curve were higher for dogs fed SBM diets (P<0.05). Soybean meal resulted in low faecal concentrations of total aerobes and total anaerobes (P<0.05) ... (Complete abstract click electronic access below)

Orientador: Aulus Cavalieri Carciofi / Banca: João Martins Pizauro Júnior / Banca: Ricardo Souza Vasconcellos / Resumo: Farelo de soja (FS) foi avaliado como substituto protéico da farinha de vísceras de frango (FVF) em rações extrusadas para cães, bem como a ação de enzimas exógenas sobre a digestibilidade dos nutrientes, formação de produtos de fermentação intestinal, composição da microbiota das fezes e resposta pós-prandiais de ureia. Duas formulações isonutritivas foram usadas em dois ensaios: FVF (28,9% de FVF, casca de soja como fonte de fibra) e dieta a base de FS (29,9% de FS). No experimento A, a dieta FS foi desdobrada em três dietas: FS-0, sem adição de enzimas; FS-1, 7.500U/kg de protease e 45U/kg de celulase; FS-2, 15.000U/kg de protease e 90U/kg de celulase, ambas adicionadas por cobertura após a extrusão. No experimento B, a dieta FS foi desdobrada em três dietas: FS-0, FS-1,140U/kg de protease, 8U/kg de celulase, 800U/kg de pectinase, 60U/kg de fitase, 40U/kg de betaglucanase e 20U/kg de xilanase; FS-2, 700U/kg de protease, 40U/kg de celulase, 4000U/kg de pectinase, 300U/kg de fitase, 200U/kg de betaglucanase e 100U/kg de xilanase, ambas adicionadas por cobertura após a extrusão. Cada experimento seguiu um delineamento em blocos com dois blocos de 12 cães beagle sadios e seis cães por dieta. Os dados foram submetidos à análise de variância e as médias comparadoas por contrastes ortogonais e polinomiais (p<0,05). Em ambos os experimentos, a digestibilidade dos nutrientes e a energia metabolizável não diferiram entre as dietas (p>0,05). O uso de FS resultou em aumento da umidade fecal e da produção fecal (p<0,05). Altas concentrações de acetato, propionato e lactato e menor quantidade de amônia foram encontrados nas fezes de cães alimentados com FS (p<0,05). No experimento B, a adição de enzimas aumentou a concentração fecal de acetato, propionato e AGCC totais (p<0,05) ... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Soybean meal (SBM) was evaluated as a protein substitute of poultry byproduct meal (PM) in extruded dog foods, as well the effects of exogenous enzymes supplementation on nutrient digestibility, fermentation end products formation, fecal microbiota composition and postprandial urea response. Two kibble isonutritive diets were used in two trials: PM based diet (28,9% of PM; soybean hulls as a fiber source); SBM based diet (29,9% of SBM). On experiment 1, the SBM diet was unfolded into three diets: SBM-0, without enzyme addition; SBM-1, covered after extrusion with 7,500Uprotease/kg and 45Ucelulase/kg; SBM-2, covered with 15,000Uprotease/kg and 90Ucelulase/kg. On experiment 2, the SBM diet was unfolded into three diets: SBM-0; SBM-1, covered with 140Uprotease/kg; 8Ucellulase/kg, 800Upectinase/kg, 60Uphytase/kg, 40Ubetaglucanase/kg and 20Uxylanase/kg; SMB-2, covered with 700Uprotease/kg, 40Ucellulase/kg, 4000Upectinase/kg, 300Uphytase/kg, 200U betaglucanase/kg and 100Uxylanase/kg. Each experiment followed a block design with two blocks of 12 health beagles, and 6 dogs per diet. Data was submitted to analysis of variance and means compared by orthogonal and polynomial contrasts (P<0.05). In both experiments, digestibility of nutrients and metabolizable energy did not differ between diets (P>0.05). The use of SBM resulted in increased faecal moisture and faecal production (P<0.05). High concentration of propionate, acetate and lactate, and lower amounts of ammonia were found in the feces of dogs fed SBM (P<0.05). In experiment 2 the addition of enzymes increased fecal concentration of propionate, acetate and total SCFA (P<0.05). Postprandial urea pick response and area under the curve were higher for dogs fed SBM diets (P<0.05). Soybean meal resulted in low faecal concentrations of total aerobes and total anaerobes (P<0.05) ... (Complete abstract click electronic access below) / Mestre

Edible pulse seeds are good sources of food ingredients. Germination has been regarded as an effective process to further improve nutrient digestibility and accessibility of pulse seeds. Our aim was to observe the effect of germination on proximate composition, physicochemical attributes, and phenolic profiles of chickpea (Cicer arietinum L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.). In addition, mechanisms of how germination affects the antioxidant activity of phenolic compounds were proposed. Chemical composition, thermal, pasting, and moisture adsorption properties of pulse flours were investigated over 6 days of germination. Protein contents increased by 3 percent points for all pulses over germination. However, lentil had the highest protein content. Lipid contents decreased over germination with chickpea having the greatest decline, from 8.00 to 5.90 g/100g (d.b.). Total starch decreased in lentil and yellow pea during germination. Thermal properties of pulse flours changed slightly, while pasting properties varied among pulses. The highest final viscosities for chickpea, lentil, and yellow pea flours were 1061, 981, and 1052 cP and were observed after 2, 1, and 0 days of germination, respectively. Moisture adsorption isotherms showed improved water adsorption capabilities after germination. Soluble free (SFPs) and polar soluble bound phenolic compounds (PSBPs) were extracted from germinated pulse seeds. Their antioxidant activities were evaluated using both the in vitro system and stripped soybean oil (SSO)-in-water emulsions. Liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry and size-exclusion chromatography with multiangle-light-scattering and refractive-index detection were employed to analyze the phenolic composition and molar mass, respectively. Antioxidant activities of SFPs increased in both in vitro and SSO-in-water emulsion system, however, much lower than those of PSBPs based on SSO-in-water emulsion system. The effect of germination on PSBPs in SSO-in-water emulsion varied between pulses. By virtue of chemometric analysis, nine phenolic compounds were speculated as the pivotal phenolic compounds responsible for the antioxidant activity of PSBPs. In particular, the molar masses of PSBPs had a positive relationship with their antioxidant activity. Protective and co-antioxidative principles were proposed as reasons for the variability of antioxidant activities of PSBPs in oil-in-water emulsions with germination. / Hatch project number ND01593

El proyecto nace al identificar la necesidad de un número importante de personas que trabajan y estudian, no cuentan con el tiempo suficiente para preparar sus alimentos y/o adquirir los ingredientes necesarios para cocinar. Las complejidades de elaborar algunos platos hacen que este proceso se torne complicado. Por esta razón, diseñamos COCINAPP, una start-up que busca facilitar a sus clientes el proceso de adquisición de insumos listos para cocinar y a la vez brindarles recetas para que cocinen sus platillos favoritos de manera práctica. COCINAPP se enfoca en un segmento de mercado de personas entre 18 a 39 años de los niveles socioeconómicos A, B y C que residan en Miraflores, San Isidro, San Borja, Surco y Barranco; que utilicen con frecuencia el servicio de delivery para adquirir sus comidas. Nuestro proyecto consta de tres etapas, primero involucra la validación del problema de nuestro público objetivo, luego la validación, formulación y materialización de la propuesta mediante el Concierge y por último la validación de rentabilidad y viabilidad del proyecto, para desarrollar este proyecto se requiere una inversión inicial de S/. 135,738 los cuales serán financiados por aportes de accionistas y financiamiento bancario. Tras realizar el análisis financiero, obtuvimos que la Tasa de Retorno (TIR) es 1% y el Valor Actual Neto (VAN) es de S/. 118,268, lo cual nos indica que nuestro proyecto en un escenario neutral es viable. Así mismo, el plan financiero expone otros posibles escenarios y el resultado detallado de los mismos. / The project is conceived under premise of the necessity of a considerable amount of people that study or work and don’t have the time to dedicate to preparing their meals or going to the market to buy the ingredients to cook. Also, the complexity involved in cooking make this process overcomplicated. For this problem, we modeled COCINAPP, a start-up dedicated to offer an easy method to buy ingredients ready to cook and recipes for the base dish for them to cook their favorite meals in a practical way. COCINAPP’s focused market are people between 18 and 39 years old from economical statuses A, B and C that live in the districts of Miraflores, San Isidro, San Borja,Surco and Barranco that use delivery services to buy their meals. To achieve the described business model, we made developments divided in 3 stages, in the first place, the validation of the existence of the problem in the proposed public, then the validation, formulation and materialization of the business plan making a concierge and finally the validation of the financial plan and profitability of the project. For the project, we need an initial investment for S/. 135,738 that are going to be financed by the shareholders and a banked loan. After elaborating the financial analysis, we got a rate of return of 1% and a Net Present Value of S/. 118,268. This last amount represents that in a neutral scenery our project is doable. / Trabajo de investigación

In recent years, natural health products in food formats with higher levels of added vitamins and minerals, amino acids, herbal ingredients and bioactives sought and were granted market access in Canada. Since these food products, referred to as supplemented foods (SFs), are sold alongside conventional foods and lack features that clearly distinguish them from other foods, there is a potential for confusion among consumers as to the appropriate use of these products. There is no research evaluating the nutrition labelling approaches for these foods, and what consumers need in a labelling approach to be able to identify these food products and distinguish them from other foods, determine what the supplemental ingredients are and understand any directions or cautions for use of these foods. To determine key components of an appropriate labelling approach, interviews and discussion groups were conducted in the National Capital Region and the surrounding area to assess consumer access, understanding and appraisal of these foods, using current and tested labelling strategies. Consumer feedback consistently indicated that the current labelling is insufficient for awareness, understanding, appraisal and appropriate use of supplemented foods. Tested labelling components that facilitated awareness, understanding, and appraisal of supplemented foods included a symbol based supplemented food product identifier with the wording “Supplemented” on the front of the package, a “Supplemented” information box containing a listing of the name and amount of each supplemental ingredient and cautionary labelling in proximity to the supplemental ingredient labelling. These key labelling components are to be integrated into a web-based mock-package trial that will objectively test these labelling tools on a large sample of Canadian consumers (n=4000).

No description available.

Master of Science / Food Science Institute / Delores Chambers / The rising awareness of celiac disease, an intestinal intolerance to gluten, has increased the demand for gluten-free products. Gluten is a protein that provides structure to breads, cakes, cookies, and other wheat-flour based baked goods. When flour and water are combined and mixed, the proteins glutenin and gliaden present in wheat combine and a network of gluten is formed. In addition to providing structure and elasticity to dough, it also traps air within the matrix and allows baked goods to rise and maintain desirable characteristics such as an open and airy crumb structure and chewiness of bread products. Removing gluten from a baked good formulation affects the finished product in many ways. This review examines research conducted on the effects of many various ingredients on finished product quality of gluten-free baked goods. Quality parameters that are most greatly affected by the exclusion of gluten in baked goods include specific volume (a measure of the amount of air incorporated into the finished product), height, spread ratio (the ratio of diameter to thickness in cookies and like products), color, and hardness. Gluten-free baked goods are recognized to be denser, shorter in height, have a larger spread, have a different color, and be harder in texture than traditional wheat-based baked goods. Various gluten-free ingredients have been studied for their use in producing a finished product that exhibits quality parameters similar to wheat-based baked goods. These include rice, potato, tapioca, corn, and sorghum; pseudocereals such as buckwheat, amaranth, and quinoa; legumes; nuts; and waste from fruit and vegetable processing. The inclusion of additives such as hydrocolloids, protein concentrates, emulsifiers, and acidic ingredients are extensively utilized and studied in gluten-free baked good applications. Gluten-free baked goods commonly have a reduced shelf life as compared to wheat-based products. The weak association of water with the starches present in gluten-free baked goods allows moisture to migrate to the outside of the product and rapidly escape. Shelf life studies are also included in much of the research and are summarized in this review. Because consumers desire gluten-free products that taste like the gluten-containing products they replace, many studies pertaining to gluten-free ingredient research include sensory analysis. Some studies include a wheat-based product as a control, while others use only gluten-free formulations in the research. Future research using better sensory methods are needed in this product category. Food manufacturers who wish to compete in the still growing gluten-free market have many ingredient resources available to them to produce high quality gluten-free baked goods. Through research conducted on alternative flours, starches, hydrocolloids, emulsifiers, and other ingredients, gluten-free consumers can enjoy baked goods that exhibit the same desirable qualities as traditional wheat-flour based products.